Posted on TheSpoon.tech/
By Jennifer Marston

Last week, Sous Vide Kitchen (SVK) joined NYC’s sprawling food hall scene, where associations with celebrity chefs are the norm and $300 caviar is a thing. Comparatively, SVK’s take on the food hall concept is far more down to earth, focused mostly around technology and how it can streamline and improve the process of ordering and eating in a food hall setting.